Wednesday, February 13, 2013

Chicken and Biscuits

Sorry for my New Year's hiatus. To make up for being AWOL thus far in 2013, I'm posting a recipe. Everyone likes those, so we're cool, right?

Lately my wonderful husband has gotten into cooking chickens in our 1970 crock pot (you know, the avocado green one?) He's even been making bone broth with the chicken carcasses. Seriously, guys, want to win big points with the wife/girlfriend? Make bone broth.

I'm really digging crock pot chicken; it's so juicy and moist. Here's the technique we've been using: chop some onions into 1/4 inch chunks and throw into the bottom of the crock pot, stuff some fresh herbs into the chicken cavity (rosemary and thyme are nice) and sprinkle the skin with salt and pepper, place on top of the onions and cook on low for about 3.5- 4 hours, depending on the size of the bird.

Hubby cooked a chicken the other night and I thought it would be fun to make chicken pot pie, but then decided I didn't want to mess with making a crust, so chicken and biscuits was my lazier alternative. I adapted the biscuit recipe from the cobbler topping in this recipe.
Husband just declared, while eating some leftovers tonight, that it was one of his favorite dishes ever.

Chicken and Biscuits (serves 4-6)

Preheat oven to 400º


1/4 cup coconut flour
2 TB blanched almond flour
1/4 tsp. baking soda
Pinch of salt
1 egg, beaten
2 TB softened butter
3 TB cream
(optional- cracked pepper, fresh rosemary, fresh thyme)

Mix all ingredients well and let sit for a couple of minutes to allow the flour to absorb the liquid.

Chicken/veggie mixture:

1 1/2 cups mirepoix (equal amounts of diced carrots, onions and celery)
1/2 cup diced mushrooms (I prefer cremini/baby bella)
2 cups diced or shredded chicken meat
3/4 cup chicken broth
1/4 cup cream
2 tsp. tapioca starch
1/4-1/2 tsp. fresh thyme (I didn't really measure it).
salt and pepper to taste
oil/grease/butter for sauteing

Saute the mirepoix and mushrooms in the oil/grease/butter until softened.
Add the broth, cream, and seasonings and whisk the tapioca starch into the mixture while continuing to cook over medium heat until it begins to thicken. After it slightly thickens, add the chicken and transfer to the casserole dish (I used a 10.5 inch oval dish).

Divide the biscuit dough into 6 discs, place atop the chicken mixture and bake at 400º for 10-12 minutes, or until the biscuits are cooked through and slightly golden.